Tutorial

How To Sharpen A Kitchen Knife

Heather says: Without any more procrastination or delay here is the Home-Ec101.com Knife Sharpening Tutorial. I talk about knife skills and the importance and safety of having sharp knives, but how do you get and keep your knives sharp? First, let’s start off with a little anatomy of a knife. This is my favorite knife,…

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A Guide to Kitchen Disinfection

Hi Home-Ec 101, I just read your article on Hydrogen Peroxide. I just love your website! I was wondering what you use to disinfect/sanitize your kitchen counters with. I am trying to find something natural and am having a hard time finding information on what actually kills bacteria, germs, etc. I read one way to…

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A Guide to Cooking and Using Chicken

Heather says: Some of you may know that I have weird taste in fiction, one of my favorite authors is Margaret Atwood who specializes in near-future dystopia -think of it as the opposite of utopia. In two of her novels, science has reached a point where the chicken has been engineered to be little more than…

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Get Ready to Grill

Dear Home Ec 101, I think I’m going to bite the bullet and fire up the grill this weekend. I’m tired of waiting for my spouse to cook something. Do you have any tips for a beginner? Signed, Grilling in Groten Heather says: Hands down, the most important tip I have for a noobie grill…

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How to Fry an Egg

Heather says: Today we’re covering fried eggs -as new projects to procrastinate develop- I’ll also address: scrambled eggs, omelets, frittatas, quiche, and my as yet unnamed hybrid of the three techniques that feeds my family on a busy evening when I have no interest in effort.     So what is a fried egg? Well…

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The Freezer Was Left Open, Now What?

Dear Home-Ec 101, My youngest decided to get a popsicle from my deep freezer and didn’t bother to make sure the door was closed. I know not to eat the meat products since I am not sure if they thawed and refroze, but what about the veggies? Must I throw out the ten tons of…

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Knife Skills Refresher

Heather says: This post could alternately be called, Saved By a Fingernail, Because I Wasn’t Paying Attention. (only need a bit of super glue until the nail grows out a bit, no actual blood was shed). I’ve been back in the kitchen over the last month or so. I take this as a good sign,…

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How To Make Mayonnaise

Michele says: If you’ve ever made your own creamy salad dressings from scratch, you may have been shocked by the inclusion of up to a cup of store-bought, chemical filled mayonnaise.  Since when does a “from scratch” recipe call for “sauce from a jar”?  Moreover, can a salad dressing, potato salad, or tuna sandwich qualify…

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Let’s Get Grilling

Heather says: Memorial Day has already come and gone, but spring has been a little reluctant and slow this year. Down here in South Carolina, I’m just putting away the menus that focus on the stove and oven and turning my attention to cooler recipes that will keep the kitchen cool. Do you utilize your…

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Knife Skills: The Batonnet, a Visual Tutorial

Heather says: Learning knife skills is a great way to increase your speed in meal preparation, the faster you can complete a meal’s prep-work the sooner you can get to the fun part. Don’t get upset if the first few (or twenty) times you attempt to follow these tutorials if you take a long time…

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Cooking in a Shared Kitchen

Dear Home-Ec 101, I am new to your blog and to cooking. I have been married for only 9 months and my husband just got out of the Army and we are staying with my grandparents while he looks for work. We have some money saved but it wont last forever, and we have been…

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Honing v. Sharpening

Brian says: Honing your blade is one of the main aspects of good knife care. But it often gets confused with sharpening, even though they’re not the same thing. To break it down to first principles, sharpening is taking away material, and honing isn’t. Instead, honing is straightening out the edge of an already-sharp blade.…

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